Ina tops her go-to moist Birthday Sheet Cake with a rich chocolate buttercream!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3eNWCpbSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Birthday Sheet CakeRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 45 minPrep: 15 minCook: 30 minYield: 1 (12x18-inch) cakeIngredientsFor the cake:18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature3 cups sugar6 extra-large eggs, at room temperature8 ounces (about 1 cup) sour cream, at room temperature1 1/2 teaspoons pure vanilla extract1 lemon, zested3 cups all-purpose flour1/3 cup cornstarch1 teaspoon kosher salt1 teaspoon baking sodaFor the frosting:24 ounces semisweet chocolate chips1 1/2 cups heavy cream2 tablespoons light corn syrup1/2 teaspoon pure vanilla extract4 tablespoons (1/2 stick) unsalted butter, at room temperatureChocolate candies for decorating (recommended: M&M's)DirectionsPreheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #BirthdaySheetCakeIna Garten's Birthday Sheet Cake | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=qwFFvVvCXV0